Sunday, August 3, 2014

Green Casserole with Kale, Cilantro and a hint of olives and cucumbers

Earlier this year, dad and kids decided that they would take over one meal each over the weekend. Dad tend to take on Saturday evening, and the kids Saturday lunch.

Yesterday the kids made Gazpacho, based on Mark Bittmann's superb recipes in the New York Times magazine. We packed some away, since each twin tried a different variety - the daughter chose the tomato-strawberry version, and the son went with the Kale-olive version.

Looking into the fridge this evening, I decided to try something new. Here's an idea for an aromatic new casserole that I'd be happy to recommend any time.